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Strawberry Rhubarb Dumplings

4 cups sliced fresh or frozen rhubarb, thawed
1-1/2 cups water
1 cup sugar
1/8 teaspoon salt
1-1/2 cups mashed strawberries
1 cup biscuit/baking mix
1/3 cup milk
Whipped cream

In a large saucepan, bring rhubarb, water, sugar and salt to a boil.
Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is
tender. Stir in strawberries; return to a boil. Meanwhile, in a
large bowl, combine biscuit mix and milk just until moistened. Drop

Printed from tasteofhome.com Oct 10, 2008

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Strawberry Rhubarb Dumplings cont.

batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10
minutes. Cover and cook 5-8 minutes longer or until a toothpick
inserted in a dumpling comes out clean. Serve warm with whipped
cream.

Yield: 4 servings.